20210504_SITXINV002_Student_Assessment Task _ ON KIU LEUNG
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School
Australian Institute of Higher Education *
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Course
COOKERY
Subject
Health Science
Date
Dec 6, 2023
Type
docx
Pages
14
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SITXINV002
MAINTAIN THE QUALITY OF
PERISHABLE ITEMS
Student Assessment Task
Student Name
On Kiu Leung
Student Id
SLB2000178
Course
SIT40516 Certificate IV in Commercial Cookery
SITXINV002 Maintain the quality of perishable items
Assessment Cover Sheet
Learner’s name:
On Kiu LEUNG
Assessors Name:
Nabil Belramoul /
Roshan
Thammitaarachchi
Date
Submitted:
24.10.22
The following questions are to be completed by the assessor:
Is the Learner ready for assessment?
☐
Yes
☐
No
Has the assessment process been explained?
☐
Yes
☐
No
Does the Learner understand which evidence is to be collected
and how?
☐
Yes
☐
No
Have the Learner’s rights and the appeal system been fully
explained?
☐
Yes
☐
No
Have you discussed any special needs to be considered during
assessment?
☐
Yes
☐
No
The following documents must be completed and attached:
☐
Assessment Task 1: Written Activity
The learner completed satisfactorily the written activity as per
the assessment requirement.
☐
S
☐
NYS
☐
Assessment Task 2: Practical Activity
The learner demonstrated satisfactorily the practical activity
as per the assessment requirement.
☐
S
☐
NYS
Learner Declaration
I agree to undertake assessment in the knowledge that information gathered will only be used
for professional development purposes and can only be accessed by the RTO
I declare that:
☒
I have provided with the explanation and instruction of the assessment criteria
☒
The material I have submitted is my own work
☒
I have kept a copy of all relevant notes and reference material that I used in the production
of my work
☒
I have given references for all sources of information that are not my own, including the
words, ideas and images of others
Salisbury College Australia
RTO No:45062 | CRICOS:03565E
V1.0
Page |2
SITXINV002 Maintain the quality of perishable items
Learner
Signature:
Date:
24.10.22
A S S E S S M E N T C O V E R S H E E T
Result and Feedback
Feedback to Learner:
Overall Outcome
☐
Competent
☐
Not yet Competent
Assessor
Signature:
Date:
ASSESSMENT TASK 1
Written Activity
Salisbury College Australia
RTO No:45062 | CRICOS:03565E
V1.0
Page |3
SITXINV002 Maintain the quality of perishable items
You may use reference material to assist you such as texts and the internet, but you must
correctly reference your information.
You must answer all questions correctly and in accordance with the instructions given.
Answers should be
between 50 to 100 words
for each question:
1.
What are the contents of stock date codes and rotation labels? Include why
stock date codes and rotation labels are important.
The content of stock date codes and rotation labels are to allow us
to know how long a food can be kept before it begins to deteriorate
or becomes unsafe to consume. Retailers also require date code
information on secondary packaging, ensuring the food are still
fresh and up to standard.
Ref: Learning Guide P 24
2.
Explain your understanding of:
a)
Wastage to a commercial catering organisation and reasons to avoid it.
b)
Contaminated food as defined by the Australia New Zealand Food
Standards (ANZFS) Code.
A)
What are the wastage during the commercial catering organisation and what
are the reasons to avoid it.
B)
As Defined by Australia New Zealand Food Standards (ANZFS) code,
contaminated food are the food which is any biological or chemical agent, foreign
matter, or other substances that may compromise food safety or suitability,
Ref: Learning Guide: P30
3.
What are the reasons for protecting food from contamination?
Contamination of food from objects, people, pests or chemicals can
cause serious illness and the reasons for protecting food from
Salisbury College Australia
RTO No:45062 | CRICOS:03565E
V1.0
Page |4
SITXINV002 Maintain the quality of perishable items
contamination are:
To prevent the Food poisoning bacteria
Prevent cross contamination
Prevent foodborne illness
Ref: Learning guide P34
4.
Explain each of the following types of contamination:
a)
Biological.
b)
Chemical.
c)
Physical.
Food safety hazards can be classed as:
•
Biological such as microorganisms
•
Chemical such as chemicals, pesticides, cleaning agents and
allergens
•
Physical foreign objects that are not supposed to be in the
food, such as timber, glass, packaging material and naturally
occurring objects – bones, dust and grit.
Ref: Learning guide P34
5.
Detail the methods of rejecting contaminated food.
All food handlers have a responsibility to ensure that all food
products that they store, use, and provide are safe and not
contaminated. Contaminated foods have hazards which are any
biological, chemical, or physical involves and it is harmful for us.
The methods for rejecting unsafe or contaminated food products
will involve either sending it back with the supplier and getting it
replaced, or having it disposed of.
Ref : Learning guide P19
Salisbury College Australia
RTO No:45062 | CRICOS:03565E
V1.0
Page |5
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